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Rheological Characteristics of Salad Mayonnaise Produced with Different Rotor/stator Systems
Tihomir Moslavac
; Prehrambeno-tehnološki fakultet Osijek, Sveučilište Josipa Jurja Strossmayera Osijek, Osijek, Hrvatska
Antun Jozinović
; Prehrambeno-tehnološki fakultet Osijek, Sveučilište Josipa Jurja Strossmayera Osijek, Osijek, Hrvatska
Sandra Budžaki
; Prehrambeno-tehnološki fakultet Osijek, Sveučilište Josipa Jurja Strossmayera Osijek, Osijek, Hrvatska
Marta Ostojčić
; Prehrambeno-tehnološki fakultet Osijek, Sveučilište Josipa Jurja Strossmayera Osijek, Osijek, Hrvatska
Mirna Brekalo
; Prehrambeno-tehnološki fakultet Osijek, Sveučilište Josipa Jurja Strossmayera Osijek, Osijek, Hrvatska
Hrvoje Krajina
; Hrvatski veterinarski institut, Veterinarski zavod Vinkovci, Vinkovci, Hrvatska
Sažetak
Determination of food products’ rheological properties is becoming more and more important for assessing raw materials and finished products’ quality, as well as for predicting a semi-finished products’ behavior during processing. Rheological properties are important quality parameters of salad mayonnaise. Knowing the rheological characteristics is important when creating the desired mayonnaise consistency and quality control during production. In this paper, the influence of rotor speed, homogenization time, type of oil and milk component share on the rheological properties of salad mayonnaise was investigated. Different types of vegetable oils were used for testing: sunflower seed oil (refined, cold pressed), rape seed oil (refined, cold pressed) and sesame oil (cold pressed). Soy milk powder of different concentrations was used. The mechanical process of homogenisation of salad mayonnaise was conducted under various rotor velocities (10 000, 12 000, 15 000 rpm) and in different time period (1, 3, 5, 7 min). This product is made with two different types of rotor/stator systems. The measurings of rheological characteristics of salad mayonnaise were conducted on the rotational viscosimeter with the concentric cylinder on the temperature of 25ºC. Rheological parameters coefficient of consistency, flow index and the apparent viscosity of salad mayonnaise were calculated from the obtained data. The afore-mentioned results indicate that salad mayonnaise produced from cold pressed sunflower seed oil has grater viscosity and consistency compared to other oils. The use of sesame oil leads to lower rheological parameters of viscosity and consistency. Rotor speed, homogenization time and type of rotor/stator system affect the change in the rheological properties of salad mayonnaise.
Ključne riječi
salad mayonnaise; rheological characteristics; composition; homogenization process; type of rotor/stator system
Hrčak ID:
317767
URI
Datum izdavanja:
14.5.2024.
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